Spanish alioli sauce

Ingredients:
garlic — 6 cloves
coarse salt — 0.5 teaspoons
egg yolk — 1 pc.
lemon juice — 1 tablespoon
olive oil — 180 ml

Preparation:
Peel the garlic cloves, chop them finely.
Put them in a mortar, add coarse salt and grind into a smooth paste. The uniformity of the sauce depends on the degree of garlic grinding. 

Add the egg yolk to the garlic paste.
Pour in a spoonful of lemon juice and whisk everything into a homogeneous mass. 

Continuing to beat, add a thin stream of olive oil. To prevent the sauce from curdling, the oil must be added in very small portions, ideally drop by drop and carefully beat the mass with a whisk. 

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